RCI-ND.002.0145.001
Stovetop Mac n' Cheese
This macaroni and cheese recipe will take you back to your childhood. The sauce blends Fontina, Gruyere, Cheddar, and Monterrey Jack with egg yolk in for richness. It's sort of my secret weapon.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1/2 pound
- 6 ounces
- 3 tbsp
- 3 tbsp
- each shredded mild Cheddar1 cupGruyere, Fontina, and Monterey Jack cheese
- egg yolks4 unitbeaten
Method
1
Bring a large pot of salted water to a boil over high heat, then add the elbow macaroni and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
10 minutes
2
In a medium saucepan, melt the butter over medium heat until it begins to foam. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
3 minutes
3
Slowly pour the heavy cream into the roux while whisking continuously to prevent lumps. Cook the mixture over medium heat, stirring frequently, until it thickens slightly, about 4-5 minutes.
5 minutes
4
Remove the saucepan from the heat and allow it to cool for 2 minutes so it is no longer boiling. This step is important to prevent the egg yolks from scrambling in the next step.
2 minutes
5
Whisk the egg yolks in a small bowl, then slowly ladle a small amount of the warm cream sauce into the yolks while whisking to temper them. Pour the tempered yolk mixture back into the saucepan and whisk to combine.
3 minutes
6
Return the saucepan to low heat and stir continuously until the sauce thickens into a smooth, custard-like consistency, about 3-4 minutes. Do not let the sauce boil.
4 minutes
7
Add the drained elbow macaroni to the sauce and stir gently to coat every piece evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
2 minutes
8
Season with salt and pepper to taste, then serve the mac n' cheese immediately in warm bowls for the creamiest texture.